Prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul! This Roasted Hokkaido Pumpkin Soup is not just another recipe—it's a creamy, luxurious experience that combines the rich, nutty flavors of roasted pumpkin with a silky smooth texture that will make you forget every ordinary soup you've ever tasted. Whether you're a seasoned home chef or a cooking novice, this recipe promises to deliver restaurant-quality results that will impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 Hokkaido pumpkin, halved and seeded
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 cup coconut milk
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the Hokkaido pumpkin thoroughly. Cut the pumpkin in half, remove the seeds and stringy pulp using a spoon. Cut the pumpkin into 1-inch chunks, leaving the skin on (Hokkaido pumpkin skin is edible).
- Drizzle 1 tablespoon of olive oil over the pumpkin chunks, sprinkle with a pinch of salt and pepper. Spread the pumpkin pieces evenly on the prepared baking sheet.
- Roast the pumpkin in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and the pumpkin is tender when pierced with a fork.
- While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn.
- Remove the roasted pumpkin from the oven and transfer the chunks to the pot with onions and garlic.
- Pour in the vegetable broth, and add salt, black pepper, and nutmeg. Stir to combine.
- Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in the coconut milk and heat through, but do not boil.
- Taste and adjust seasoning if needed, adding more salt, pepper, or nutmeg to preference.
- Ladle the soup into bowls and garnish with fresh herbs like chopped parsley, chives, or a swirl of cream.
- Serve hot with crusty bread or croutons on the side.
Tips
- Choose a fresh, firm Hokkaido pumpkin with bright, vibrant color for the best flavor and texture.
- Don't discard the pumpkin skin—Hokkaido pumpkin skin is not only edible but packed with nutrients and adds a wonderful depth to the soup.
- Roasting the pumpkin before blending intensifies its natural sweetness and creates a more complex flavor profile.
- Use an immersion blender for easier cleanup, but if using a standard blender, blend in small batches and be careful with hot liquids.
- For extra richness, toast some pumpkin seeds as a garnish to add a crunchy texture contrast.
- The soup can be made ahead and stored in the refrigerator for 3-4 days, with flavors developing even more over time.
- For a protein boost, consider adding some crispy pancetta or toasted pumpkin seeds on top before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 3g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 0mg
